Directions:

Servings: makes 14 Calas are one of New Orleans' oldest culinary heirlooms.

Before the turn of the centyry, these slightly sweet rice balls were sold in the street by vendors shouting "Calas tout chaud!" ("Calas very hot!").

The vendors have disappeared, but the calas are still served around the city, often for breakfast accompanied by cane syrup, jelly, or a sprinkling of confectioners' sugar DIRECTIONS: In 2 1/2 quart saucepan, heat 3 inches of oil to 350-F.